Tofu sour cream is commercially available under the Tofutti brand. It tastes good and works well in cooking. The only problem is that it’s pretty pricey. Making your own is a lot cheaper. This version is prepared in a blender. It’s not as thick as the Tofutti version, but it is as thick as dairy sour cream.

The oil you use will have a big impact on the flavor of the finished sour crème. I prefer to use corn oil, which I believe gives it the most dairy-like flavor. I have also used melted coconut oil, and it tastes good too. This is richer tasting than Togurt or Tofu Yogurt and is slightly thicker too.

If you receive WIC and your state allows for tofu, this is a great way to use it up.

Tofu Sour Crème

Ingredients

16 or 14 ounces firm tofu

2 tablespoons lemon juice

3 to 4 tablespoons vegetable oil

1 teaspoon sugar

1/4 teaspoon salt

1 or 2 tablespoons water, as necessary

Directions

You need a blender to prepare this recipe.

Open up the tofu. Drain off the liquid. Crumble it into your blender. Add the lemon juice, vegetable oil, sugar and salt. Process the mixture in your blender for a full minute. Stop the blender, scrape down the sides and urge the mixture along with a chop stick or the handle of a wooden spoon every 20 seconds or so. Continue blending until the mixture is smooth and thick. If the mixture is too thick for your blender to manage then add a spoonful or two of water. Process until the mixture is creamy and smooth.

Scrape the sour crème into a resealable container. Store it in the fridge. It will thicken slightly with standing. This works in any recipe calling for sour cream, from stroganoffs and coffee cakes to dips and dressings. It doesn’t taste the same as store-bought dairy-free sour cream such as Tofutti. It does taste good though, plus it’s vastly more affordable and there is always the satisfaction of having made it yourself.